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Mixed grain probiotic rice flour containing high dietary fiber and preparation method thereof

A five-grain probiotic rice flour and high dietary fiber technology, which is applied in food preparation, food science, food ingredients, etc., can solve problems such as enhancement, and achieve the effects of improving diseases, having a strong and unique aroma, and being beneficial to health

Inactive Publication Date: 2016-01-13
ANHUI LUOLUO RICE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Among them, modified brown rice is not only rich in dietary fiber, protein, fat, vitamins, minerals and various health function factors that brown rice itself has, but also improves the physical and chemical properties and eating quality of brown rice through enzyme modification. Germ rice is rich in γ-aminobutyric acid, vitamins, proteins and rich trace elements and minerals, among which γ-aminobutyric acid can effectively prevent Alzheimer’s disease, hypertension and arteriosclerosis; soluble fiber content in oats is rich, can Effectively control the calorie intake of food, and the lowest glycemic index, rich in glucan, is the best grain for the prevention and treatment of diabetes; buckwheat is also rich in vitamin E, B1 and protein, which has the effect of enhancing brain cell vitality and delaying aging It also contains wheat flavonoids and glutathione, which have significant effects on cardiovascular diseases and cancer suppression; buckwheat is rich in more comprehensive amino acids, oleic acid and linoleic acid, vitamins and trace elements, and its endosperm contains Sugar is easier to absorb than ordinary grain starch, which has a good health care effect on the human body and has obvious preventive effects on many diseases; red beans are rich in protein and amino acids, and contain essential amino acids, oligosaccharides, soybean lecithin, soybean iso Bioactive substances such as flavonoids, soybean active peptides, and VE are rich in nutrients and do not contain cholesterol. While improving the rationality of the nutritional ratio, they have a unique effect on reducing serum cholesterol and preventing heart and cerebrovascular diseases; Rich in dietary fiber, it can integrate harmful impurities, promote intestinal peristalsis, and prevent various digestive tract diseases; cornstarch and tapioca modified starch have high nutritional value, and their rich dietary fiber and nutrients can not only promote digestion, strengthen Human body metabolism, adjustment of nervous system function, and can lower blood fat, control and lower blood sugar and prevent cardiovascular disease, and at the same time improve the shortcomings of weak sex and sticky teeth in rice noodles, so that rice noodles have higher elasticity and fine tissue , smooth taste, and good rehydration; the fruit powder not only contains rich vitamins and minerals and other nutrients, but also the added fruit flavor can meet people's needs for different tastes, and has dual effects of balancing nutrition and adjusting taste; dietary fiber Additives can strengthen the dietary fiber in rice flour and at the same time play an important role in regulating nutritional imbalances; sugar alcohols have good moisture retention and anti-crystallization properties, strong hygroscopicity, are not digested and absorbed in the body, do not generate heat, and are not It can increase blood sugar without increasing cholesterol and cannot be used by microorganisms. It is an ideal sweetener for curative food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: a kind of high dietary fiber five-grain prebiotic rice flour proposed in the present embodiment 1, its raw materials include by weight, 100 parts of modified brown rice, 35 parts of germ rice, 30 parts of oats, 8 parts of buckwheat, 13 parts of red beans, bran 5 parts of skin, 10 parts of cornstarch, 3 parts of tapioca modified starch, 7 parts of purple sweet potato powder, 6 parts of fruit powder, 12 parts of dietary fiber additive, 2 parts of soybean oil, 7 parts of isomalt; Wherein the dietary fiber additive consists of Composed of 20 parts of soybean fiber, 40 parts of citrus fiber, 10 parts of konjac gum, 20 parts of peanut protein, 2 parts of casein glycopeptide, 6 parts of cyclodextrin, 1.2 parts of sodium citrate, and 1 part of magnesium stearate;

[0026] The preparation method of the modified brown rice is as follows: soak the brown rice in a mixed enzyme solution with a pH of 4.5-5.5 and a concentration of 1 mg / mL, and perform ultrasonic treatmen...

Embodiment 2

[0027] Embodiment 2: a kind of high dietary fiber five-grain prebiotic rice flour proposed in this embodiment 2, its raw materials include by weight, 100 parts of modified brown rice, 50 parts of germ rice, 18 parts of oats, 16 parts of buckwheat, 8 parts of red beans, bran 10 parts of skin, 5 parts of cornstarch, 8 parts of cassava modified starch, 3 parts of purple sweet potato powder, 12 parts of fruit powder, 5 parts of dietary fiber additive, 5 parts of corn oil, 3 parts of mannitol; Wherein the dietary fiber additive consists of Composed of 40 parts of soybean fiber, 20 parts of citrus fiber, 20 parts of konjac gum, 10 parts of peanut protein, 4 parts of casein glycopeptide, 3 parts of cyclodextrin, 1.8 parts of sodium citrate, and 0.5 parts of magnesium stearate;

[0028] The preparation method of the modified brown rice is as follows: the brown rice is soaked in a mixed enzyme solution with a pH of 4.5-5.5 and a concentration of 2 mg / mL, and ultrasonic equipment is used...

Embodiment 3

[0029] Embodiment 3: a kind of high dietary fiber five-grain prebiotic rice flour proposed in this embodiment 3, its raw materials include by weight, 100 parts of modified brown rice, 42 parts of germ rice, 24 parts of oats, 12 parts of buckwheat, 10 parts of red beans, bran 7 parts of skin, 8 parts of cornstarch, 5 parts of tapioca modified starch, 5 parts of purple potato powder, 9 parts of fruit powder, 8 parts of dietary fiber additive, 3 parts of palm oil, 5 parts of erythritol; wherein the dietary fiber additive is by weight Composed of 30 parts of soybean fiber, 30 parts of citrus fiber, 15 parts of konjac gum, 15 parts of peanut protein, 3 parts of casein glycopeptide, 4 parts of cyclodextrin, 1.5 parts of sodium citrate, and 0.8 parts of magnesium stearate;

[0030] The preparation method of the modified brown rice is as follows: soak the brown rice in a mixed enzyme solution with a pH of 4.5-5.5 and a concentration of 1.5 mg / mL, and perform ultrasonic treatment with a...

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Abstract

The invention discloses mixed grain probiotic rice flour containing high dietary fiber and a preparation method thereof. The mixed grain probiotic rice flour comprises the following raw materials: modified coarse rice, germ rice, oat, buckwheat, ormosia, bran, corn starch, denaturated cassava starch, purple sweet potato powder, fruit powder, dietary fiber additive, vegetable fat and sugar alcohol. The dietary fiber additive comprises soybean fiber, citrus fiber, konjac gum, peanut protein, casein glycopolypeptide, cyclodextrin, sodium citrate and magnesium stearate. The mixed grain probiotic rice flour containing high dietary fiber has higher nutritive value, can provide abundant dietary fiber for a human body and is beneficial for the health of the human body and has a good taste and brewing performance. Good wettability and dispersibility can be achieved when warm water or cold boiled water is used, so that the mixed grain probiotic rice flour is convenient to eat, and is suitable for wide people group.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a five-grain high-fiber probiotic rice flour and a preparation method thereof. Background technique [0002] Rice and its products are the largest and most stable grain consumption varieties in my country. More than 80% of the rice consumption is directly eaten as rations for residents, and the consumption demand mode of residents has changed from the previous type of food and clothing to the current type of nutrition. As a basic food, rice maintains the survival of more than half of the world's population. It can continuously provide people with nutrients such as energy and vitamins, proteins, amino acids and inorganic elements. The traditional rice processing and eating methods have caused serious loss of nutrients and greatly reduced nutritional value of rice, especially the lack of dietary fiber. Dietary fiber refers to the sum of edible plant components, carbohydrates and si...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/29
CPCA23V2002/00A23V2200/30A23V2200/326A23V2200/328A23V2250/6416A23V2250/6418A23V2250/64A23V2250/6412A23V2250/6414A23V2250/6422A23V2250/55A23V2250/5118A23V2250/5114A23V2250/548
Inventor 汪登松张立国杨杰吴太兵赵家平
Owner ANHUI LUOLUO RICE IND
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